Pasta salad with aubergine puree

Pasta salad with aubergine puree

Total: 40 Min. | Active: 20 Min.
Nutritional value / people: 547 kcal
, Fat: 27 g
, Carbohydrate: 55 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To grill the aubergines

3 aubergines, halved lengthwise
1tbsp olive oil
1tsp sea salt

Aubergine puree

4tbsp olive oil
½bunch coriander, finely chopped
1tbsp lemon juice
to taste salt
a little pepper


250g pasta (e.g. macaroni)
salted water, boiling


2tbsp coarse-grain mustard
5tbsp apple vinegar
3tbsp olive oil
½dl vegetable bouillon
¼tsp salt
a little pepper
120g edamame
½ cucumber, diced
50g garden cress
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How it's done

To grill the aubergines

Brush the aubergines with oil, season with salt.Charcoal/gas/electric grill: Grill the aubergines over/on a low heat (approx. 150°C) for approx. 20 mins. Remove the aubergines from the grill, allow to cool slightly.

Aubergine puree

Peel the aubergines, puree with the oil and lemon juice. Add the coriander, mix and season.


Cook the pasta in salted water until al dente, drain.


Mix the mustard, vinegar, oil and stock in a large bowl, season. Add the pasta, edamame and cucumber to the dressing, mix. Serve the salad with the cress and the aubergine puree.

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